LCBO Food and Drink Early Summer 2016

revisiting the ROAST from page 123

6 Cut across the grain (removing string as you slice) to serve warm or let whole roast cool slightly, then cover and refrigerate until chilled, for at least 8 hours to serve cold. Left- overs can be stored in an airtight container for up to 3 days. Serves 8 with leftovers TIP  If you prefer to use a dried herbes de Provence blend, use 4 tsp (20 mL) in place of the fresh sage, thyme, rosemary and dried lavender. Add the dried herbs to the mustard 2 to 4 hours ahead of the time to spread on the roast to let herbs soften and the flavours bloom.

TOPPING ¼ cup (60 mL) old-fashioned rolled oats ¼ cup (60 mL) shelled and chopped pistachios 2 tbsp (30 mL) flour 2 tbsp (30 mL) demerara sugar 2 tbsp (30 mL) soft butter 1 tsp (5 mL) chopped lemon verbena Pinch salt 1 Preheat oven to 375°F (190°C). 2 Combine cherries, butter, flour, lemon rind, sugar and ginger in a bowl. 3 Rub together oats, pistachios, flour, sugar, butter, verbena and salt until crumbly. 4 Divide cherry mixture between two 1-cup (250-mL) glass Mason jars, pressing mixture firmly into jars. Press topping into mound over cherries. Bake for 30 minutes for fresh cherries or 40 to 45 minutes if using frozen cherries. If topping is browning too quickly, cover lightly with foil. 5 Serve topped with the Lemon Verbena Ice Cream (recipe follows). Serves 2 LEMON VERBENA ICE CREAM A lovely lemon flavour to enhance the cherries. ¼ cup (60 mL) 35% whipping cream ½ cup (125 mL) packed lemon verbena leaves 1 cup (250 mL) vanilla ice cream, slightly softened 1 Purée cream and lemon verbena in a blend- er. Transfer to a small pot. Bring to boil, then remove from heat and let steep for 1 hour. 2 Stir lemon verbena mixture into ice cream. Spoon over Cherry Crisp. Serves 2

PROVENÇAL PORK ROAST Garlic, mustard and herbs reminiscent of the south of France add a succulent flavour to this roast and work well in a variety of dishes that take full advantage of the leftovers. Contrary to leaner pork cuts, which should be cooked to medium doneness or less, this well-marbled shoulder cut is best cooked just to well-done for the most tender texture, and don’t worry, it stays nice and moist, even with this less- typical dry-roasting technique. A probe ther- mometer inserted in the meat before roasting and left in is best for avoiding opening the oven door too often to check for doneness— which will cool off the roast. Be sure to insert it into the meatiest part, rather than the fat, to get an accurate reading. You should feel firm resistance when you push the probe into the cold meat. The shape/thickness of your roast as well as how it is tied accounts for the wide range of cooking time in step 5. 1 boneless pork shoulder blade (butt) roast, 6 to 7 lbs (2.7 to 3.15 kg) tied 4 cloves garlic 1½ tsp (7 mL) salt 1½ tsp (7 mL) freshly ground pepper ½ cup (125 mL) Dijon mustard 2 tbsp (30 mL) chopped fresh sage 1 tbsp (15 mL) chopped fresh thyme 1 tsp (5 mL) minced fresh rosemary 1 tsp (5 mL) dried lavender flowers, crumbled (optional) 1 Preheat oven to 450°F (230°C). 2 Pat roast dry and place on a rack in a large roasting pan. Cut garlic lengthwise into quar- ters. Using the tip of a sharp paring knife, cut 16 slits in roast, inserting 1 piece of garlic into each slit as you cut. Rub salt and pepper all over roast. 3 Roast pork for 30 minutes. Turn oven down to 325°F (160°C) and roast pork for 1 hour. 4 Combine mustard, sage, thyme, rosemary and lavender, if using, in a bowl (see TIP). 5 Working quickly, remove roast from oven and spread mustard mixture over top, sides and ends of roast. Return to oven and roast for 11/2 to 2 hours longer, or until a meat ther- mometer registers 165°F (73°C). Tent with foil and let rest for 20 minutes (the temperature will continue to increase about 5°F/3°C).

WHAT TO SERVE Perrin Réserve VINTAGES ESSENTIALS 363457

$15.95

Sandbanks Estate Cabernet Franc VQA LCBO 177485

$14.95

dining at twilight from page 78

CHERRY CRI SP Serving this dessert in Mason jars creates a playful end to the summer solstice meal. Topping with Lemon Verbena Ice Cream (recipe follows) brings out the cherry flavour. I used Mason jars so the cherries would show through, but any individual serving dish will look lovely. 3 cups (750 mL) black cherries, pitted, fresh or frozen 1 tbsp (15 mL) butter, cold, diced 1 tbsp (15 mL) flour

WHAT TO SERVE Heering Cherry Liqueur LCBO 227140

$39.95 Intense, authentic cherry bouquet intensifies fruit fla- vours in the crumble. Sinful Cherry LCBO 421982 $35.00 Build layers of harmonious flavour with this liqueur’s spicy and chocolate notes.

1 tbsp (15 mL) grated lemon rind 1 tbsp (15 mL) granulated sugar 1 tsp (5 mL) grated fresh ginger

152  FOOD & DRI NK EARLY SUMMER 2016